Grilled Eggplant with Sunflower Pesto Sauce
Grilled eggplant, basil and garlic combine in a delicious meal. The sunflower seed pesto sauce adds a nutty flavor to the meal, a perfect accompaniment for the eggplant and tomatoes.
Ingredients
- 1 small eggplant peel and slice
- 1 cup diced tomatoes
- 1/4 cup feta chunks (optional)
- 1 tablespoon olive oil
- 1/2 cup sunflower seed pesto sauce (substitue any pesto)
Instructions
- Preheat the George Foreman grill.
- Brush each side of the peeled and sliced eggplant with olive oil. Place slices on the hot Foreman grill.
- Close the lid and grill the slices for 4 minutes. Repeat as needed until all slices are grilled.
- Arrange grilled eggplant slices on a serving plate. Place one generous teaspoon of pesto sauce on each. Layer more slices of eggplant over this, add pesto.
- Sprinkle eggplant and pesto sauce with diced tomatoes and feta. Serve immediately while eggplant is still warm.